Stockings on the Staircase

by Anneke Bon

Growing up in the eighties, my Christmas recollections are split into two separate memories. The first is a soft focus memory, featuring scenes from Saturday morning cartoon Christmas specials, energizer bunny promises of toys that will run forever and that damned my little pony castle I wanted so much but never got. All this reminiscence plays to the tune of the Toys r Us theme. Prepackaged consumerism, perfectly wrapped in Santa’s sleigh that carried him to our roofs, conditioning our responses to what this time of year means,  is exactly what this time of year was never supposed to be about.

The second memory is the reality. The small town house, second to last on a row of six. Red brick, with a small back yard and a shared driveway. Christmas there was not like the one I saw on TV. It was understated, it was without some very pivotal elements, like the mountains of toys the TV promised, and the stockings perfectly placed on the fireplace. Santa was in for a surprise when he visited me, because we didn’t have a fireplace he could shimmy down. His portal to give me my presents was reduced to a window or door. How disappointing for Santa. I always wondered if that was why I never got the things I thought I wanted. But mostly I really wanted to hang my stockings on the fireplace. Instead we hung our stockings from the banister of our stairs. I always felt cheated. As if Christmas was not being performed properly.

Christmas changes, as in all things in life because we change. So not getting what I ‘wanted’ didn’t matter as much anymore. It was more important I got what I needed. And that was family and friends. Being with my Dad and Mom, especially after they divorced became important. Seeing friends, spending time with them is more precious than money. The consumerism the eighties bred into me is still there, but it has been tempered with more humility from living through the nineties and opening my eyes to see the world. The fact that I know that places in this world are so wrought with pain and suffering, that the concept of crying over a plastic castle for miniature toy ponies seems so frivolous its nearly offensive. But I was a kid, and its not fair to judge ourselves when we were so naive.

Many of the traditions that my family and I created became have become very important. Even though the childhood thrill of Christmas faded as I grew older. Hanging the stockings on the banister became a vital component of my holiday experience. It wasn’t in front of a picturesque fireplace, but it made me recall days of playing in the snow till I couldn’t feel my toes, and being with those I loved.

Now I am a mother of two boys, living in a house that has a grand staircase and a fireplace. I was giddy when I realized I could hang my stockings the old fashion way and really give my kids the authentic experience. But in honour of my traditions, I’m still going to hang my old stockings from the banister, as an ode to my youth and to show my kids that stockings and life does not always have to look like how we’re told its supposed to be. Some traditions are meant to be broken, others are meant to remind us of where we came from.
The biggest tradition that I think this season should be about is love. Love for mankind and the earth is the only thing that will one day bring light to the places in this world still masked in pain.
Love.
Not like what we saw in cartoons, or advertised on TV.
It’s better than the energizer bunny, better than that plastic castle, and better than Santa.
It’s what we really want for Christmas and why I will still hang my stockings from the Staircase, because we need to remember the people that love us and who we love back.image1.JPG

Yalda: Midwinter in Iran

by MK Martin

There are one or two mentions of Pagan solstice festivals in the facebook feed these days. Midwinter is a ‘trend’, and did you know that Santa was really tripping on mushrooms? But one I’ve never heard of, until I went looking, is Yalda. I’ll only give some brief details, as it’s worth reading about yourself. *

Of Iranian and Persian descent, this 5000 year old, four day Fire Festival, beginning on the 21st, marks the Birth of the Iranian sun god Mithra, and the symbolic triumph of light over darkness. Dating back possibly as far as 3rd or 4th millennium BCE, Zayeshmehr, Shab-e Cheleh, or Yalda marks the beginning of the solar year. Fires burn all night, to ensure Ahriman (Satan!) will get a clue and keep away from the feast. At the party, forgiveness, god worship and acts of charity are custom, and in the morning, it is believed Creator, Ahura Mazda (Lord of Wisdom and affordable cars), would grant wishes.MithraONE.png

Much like certain European festivals, this was a time for servants and lords to trade places, with the king ‘hiding’ among commoners. The strict standards of living were relaxed. These traditions merged with the Roman traditions, which included decorating with greenery, throwing massive parties (though, that was a Roman theme for anything), and letting bygones be bygones. Wars were suspended, businesses closed and grudges forgiven.

Saturnalia (2).jpg

But now for the important bit: the food. Preserving summer foods for Shab-e Cheleh is important, as the mixing of summer with winter food is the feature, and there are no specific recipes. Watermelon, pomegranate, feta cheese and nuts served alongside herbs like mint and tarragon are devoured with lavash bread and ground Angelica. As long as the food is contrasting in seasons, it’s welcome at the table.

yalda1.jpg

I found a great recipe for a Baghlava cake. There are photo steps, as well as written, and it looks not -too- difficult to pull off. From persianmama.com:

Baklava-Cake-14.jpg

Bake 35-40 minutes at 350 F center rack
yield: Twenty 2 x 2 inch pastries

Author: Homa
Recipe type: Dessert
Cuisine: Persian

INGREDIENTS:
FOR THE DOUGH
8 ounces sweet butter, melted
1 cup sugar
1 cup plain yogurt
2 eggs
1 tsp baking soda
½ tsp vanilla powder or 1 ½ tsp vanilla extract
4 ½ – 5 cups all-purpose flour
FOR THE FILLING
2 tsp cardamom powder
2 tsp cinnamon powder
¾ cup powdered sugar
1 ½ cups coarsely chopped walnuts, split-pea sized
2 egg whites, beaten until foamy (save the yolks)
2 egg yolks mixed with 1 tsp cold water for the egg wash
FOR THE SYRUP:
1 ½ cups water
1 ½ cups sugar
1 ½ TBSP honey
1 TBSP plus 1 tsp rose water
GARNISH:
Chopped Pistachios

INSTRUCTIONS:
1. Preheat oven to 350 F, center rack
2. Grease a 9 x13 x1 inch nonstick baking pan with butter flavored Crisco and lightly dust with flour. Tap the pan over the sink to shake off the excess flour.
3. In a small bowl mix 2 tsp cardamom, 2 tsp cinnamon, ¾ cup powdered sugar and 1 ½ cups coarsely chopped walnuts. Set aside.
4. In a large bowl, whisk all the dough ingredients except the flour, until smooth.
5. Add the flour gradually and mix well with a wooden spoon after each addition. Add enough flour until the dough stops sticking to the fingers; you may have some leftover flour. On a lightly floured surface pat the dough into a fat rectangle, then divide it into two equal pieces.
6. Use a rolling pin to roll out one of the dough pieces into a 9 x 13 inch rectangle.
7. Gently lift the rolled dough and lay it on the prepared baking pan, use your finger tips to gently stretch the dough to fit the bottom of the pan perfectly.
8. Brush some of the foamy egg white on the dough.
9. Sprinkle all of the walnut filling mixture over the dough in the pan.
10. Drizzle the rest of the beaten egg white on the mixture.
11. On the floured surface roll out the other piece of dough into another 9 x 13 inch rectangle for the top. Carefully cover the nut and spice mixture with the rolled out dough and stretch it with your fingertips to completely cover the top of the pastry. Press the dough onto the filling.
12. Use a sharp plastic knife to mark the dough into 20 equal rectangles. Cut through the thickness of the pastry on the marks you have made. Brush the egg wash over the entire surface of the pastry.
13. Bake in preheated 350 F oven for 35-40 minutes, or until the top of the pastry is a rich golden brown.
14. After 15 minutes into baking start making the syrup: In a 2-Qt saucepan add 1 ½ cups water, 1 ½ cups sugar, and 1 ½ TBSP honey. Bring it to a boil over medium heat. Let it boil for 2-3 minutes. Remove from the heat and add 1 TBSP plus 1 tsp rose water. Set aside until ready to use.
15. By the time the pastry is ready, the syrup should reach a lukewarm temperature.
16. Remove the pastry from the oven. Place the pan in a larger baking pan to catch any possible syrup dripping.
17. Use your plastic knife once again to cut through the baked pastry between the squares. Drizzle all of the lukewarm syrup evenly all over the hot pastry, don’t forget the borders. It might look like all the syrup will not fit in the pan, but it does and all of it will get soaked up to make this cake amazingly moist and delicious. Sprinkle the pastry with chopped pistachio. Allow to cool completely in the pan over a cooling rack before transferring the pastries to a serving platter in a single layer.
18. This pastry is best when served at room temperature
NOTES
Freeze any extra pastries by arranging them in a single layer in an airtight freezer container, cover the top of the pastries loosely with a sheet of parchment paper, then cover the container with the lid tightly.

*These details are truncated. If anyone sees an incorrect one, let me know!

Rustic Yule Dinner

By Catherine Winter

There have been many years in which I have cooked for an army during the holidays, whether it was a mountain of latkes, brisket and sufganiyot for Hanukkah, or turkey with stuffing and all the side dishes in the world for Christmas luncheon, but the past few years have been softer, quieter. Relatives do the majority of the cooking for massive Christmas get-togethers, while I just put together a Yule (solstice) dinner for two to four people.

latkes

This time of year is quiet and sacred for me, and is usually a time of reflection by the fireside while snow falls softly over the forest nearby. Ancestors are honoured, and so the foods I make for Yule dinner honour them, in my own way. Crispy potato pancakes for both my Slavic and Sephardic ancestry, topped with gravlax or roe for the Swedish and Dane bloodline. Pan-fried Brussels sprouts, pickled beets, and roasted chestnuts usually make an appearance, and since I’ve been living in Quebec for the past five years, my own version of tourtière is served as the main dish. The genii loci seem to nod their approval, at least, even if I skip the cloves and cinnamon in favour of summer savory and thyme.

sprouts

Not normally a dessert person, I tend to serve the roasted chestnuts an hour or two after the main meal has been eaten, accompanied by local cheese and whatever fruit I can get my hands on, out here in the wild. This year I’ll also bake a small lemon and poppyseed drizzle cake, both because I crave lemons in wintertime, and because MK was kind enough to give me a Meyer lemon and so help me I am going to use it for something special.

Unlike the formal dinners of my youth, this is a very human, gentle meal that’s eaten where all are most comfortable. Sometimes this has been at the dining table, other times it’s been like a picnic, sprawled by the fireside in a nest of blankets. When it’s -30C outside, hearthside is a rather glorious place to eat, believe me. There will be candles, a plate set aside to honour those not present, and appreciation for the fact that the light will soon return.

meat pie

Catherine’s Not-Quite-Tourtière

 

Pie Crust

I use Anna Olson’s gluten-free pie crust recipe and just omit the sugar:

2 cups brown rice flour
1/2 cup tapioca starch
1/2 teaspoon salt
1 cup chilled cream cheese
1 cup chilled unsalted butter
2 egg whites

pie shell

Preheat your oven to 375F.

In a large bowl, combine the rice flour, tapioca starch, and salt. Cut the cream cheese and butter into half-inch pieces, and use a pair of knives or forks to cut them into the dry ingredients until a crumbly texture starts to form. In another bowl, beat the eggwhites until they’re frothy, then add to the dough, mixing well until a softer, more homogenous dough forms. Split this into two balls, flatten them into discs, wrap in plastic or waxed paper, and freeze for 40 minutes or so.

Once chilled, take one disc out of the freezer, and roll out between a couple of sheets of parchment or waxed paper until it’s about 12 inches in diameter. Flip this onto a greased 10- or 11-inch pie plate, and remove any paper from it.
Fill it with pie crust weights or dry beans, and bake for 8-10 minutes to firm it up. Remove from the oven, pour out the beans or weights, and set aside to cool for another 10 minutes or so.

Root veg

Filling

This is a perfect opportunity to use some of the root vegetables that have been in storage since the last harvest.

2 tablespoons good olive oil
1 cup finely chopped onion
1 carrot, peeled and diced
1 medium turnip, peeled and diced
1/2 rutabaga, peeled and diced
1 small sweet potato, peeled and diced
2-4 cloves garlic, chopped roughly
1 pound mixed organic ground meat (I use a combination of beef, chicken, and pork)
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried summer savoury
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
1 cup chicken stock
2 tablespoons flour (I use gluten-free)
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen green peas

Heat the oil in a large skillet on medium heat, then add half the onions. Stir frequently until they start to go translucent, then add all the root vegetables and chopped garlic. Sprinkle half the salt, pepper, garlic powder, and herbs over them, toss them well, and sautee the lot until the vegetables begin to brown and soften. Remove from heat.

In another pan, repeat the process with the remaining onion, and when it softens, add the ground meat mix and the remaining herbs and spices. Stir well, and continue to cook the meat until it’s almost cooked through. Drain the juices into a smaller saucepan, then combine the meat and vegetables in a large bowl. Add the peas and corn, and mix well.

Take the saucepan with the juices in it, add in the butter, and melt that on medium-low heat until the butter melts. Stir the flour in bit by bit, stirring it gently until it browns and cooks through, then whisk in the chicken stock. Keep whisking this thoroughly until it thickens into a wonderful gravy, making sure to get rid of all lumpy bits, then pour it over the meat and veg mixture in the large bowl, and stir it all together well.

slice

Transfer this mixture into the pre-baked pie crust bottom, and use a spatula to spread it around evenly. Then remove the other pie pastry from the freezer and repeat the rolling-out process. Once flattened nicely, cover the meaty mixture with it, pressing firmly around the edges to create a good seal. If this pastry is large enough, you can even fold it over the edges.
Then, use a knife to cut a few holes in the pastry top to allow steam to escape.

Brush the top of the pie with a bit of beaten egg or melted butter, pop it into the oven, and bake for about 40 minutes, or until the pastry is a lovely golden colour. Remove, and allow to cool for 10 minutes or so before serving.

Glögg.

By Catherine Winter

As I write this, it’s -23C outside. The sun set shortly after 4pm, and I’ve been huddled beneath blankets half the day, wearing fingerless gloves as I typed. It’s very obvious that the solstice is just a few days away, and these few days and nights leading up to Yule are cold, and dark, and long. It’s on evenings such as this one that I appreciate a warm drink to wrap my hands around and sip, as it feels cold enough outside that the stars themselves may crack and shatter.

Glögg is a gorgeous mulled wine that’s easy to put together, wonderful to drink (and share with others), and since it’s packed with anti-oxidants that can help you fight off winter colds and flus, it’s also good for you!

Cinnamon

Ingredients and Supplies:

A small linen or muslin bag for your spices
2 x 750 ml bottles of decent red wine
2 cups of brandy
A small organic orange (like a clementine), sliced thinly horizontally
1/2 cup brown sugar, or 1/3 cup honey, or 1/3 cup maple syrup
2-3 cinnamon sticks, broken into large pieces
8 cloves (whole)

Optional Garnishes:

Whole blanched almonds
Sweetened dried cherries or currants

MulledWine
Directions:

Place the cinnamon sticks and cloves in your spice bag and tie tightly.

In a large soup pot on medium heat, combine the wine and brandy, then stir in the sugar until it dissolves. Toss in the spice bag and orange slices, then turn the heat down low and heat it for 30-40 min so the spices really have a chance to steep. Don’t let it boil or it’ll taste burnt.

Once warmed, place a scant few almonds and cherries (or currants) in mugs and then ladle the hot liquid over them. If you like, place one of the orange slices in there as well. Make spoons available so people can scoop out and eat the boozy nuts and berries as they sip this glorious, warming drink.

Skål!

Books to Celebrate

by MK Martin

Have you ever read the Nutcracker? It’s a stunning book, illustrated by Toller Cranston who, if you’ve never been into figure skating, was a prominent athlete in the sport. Do yourself a favor and search for him on Youtube. Preferably in his canary suit.

nutcracker.jpeg

There’s also a lovely version illustrated by Maurice Sendak I love very much. But the reason I love these stories is the same: Godfather Drosselmeier. This resplendent, but somewhat homely be-caped uncle, shows up at an otherwise ordinary Georgian/Victorian Christmas (depending on the version) and brings with him the most fantastic mechanical inventions, of his own design.25358410_10155332707358737_3923440631684682061_o.jpg

There are children in this story, but this guy, this is who I wanted to be. He wowed the crowd without witticisms, he stunned the savvy without good tailoring. He was far more interesting than Santa, and he didn’t outsource. Though his creations were all wondrous, it was one in the back that over a young lady’s heart. A carved Nutcracker who, though his proportions were mishap and his grin a little wide, his purpose was clear and his mission unfailing. When night comes, and the dread Rat King comes to terrorize the world of magic, it is the Nutcracker who saves the day. The illustrations are beautiful, captivating, and somehow, Sendak manages to convey Marie’s expressions in just a few lines, and terrify with the enormous Sweet Tooth, who could represent any frightening authority figure of any era.25398240_10155332707408737_2490535478702731558_o.jpgBabar, Jean de Brunhof’s epic tale of his title character’s search for Father Christmas, comes up in our reading rotation even if it isn’t Christmas. Any story where the characters are all animals, walking around our human world in suits and silks, and ruling their own kingdoms is instantly a favorite. I love that Babar is a champion for his subjects, that he adopts orphaned members of his family, and others, and that his wife, Celeste is always the quiet (well, elephant quiet) voice of reason. One of his adopted kids, Zephyr, discovers Father Christmas brings toys to children all over the world, and he wonders if it wouldn’t be a good idea for them to write and see if he will come to Elephant Country too?

babar.jpg

Since it’s too long to wait for mail of any kind, Babar decides to go on a quest for his kids, to make sure their letter gets there alright. He’s lead a merry chase through interesting places, aided by some and thwarted as well. The ending is happy, and Father Christmas has a very cool airship.

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My very favorite holiday story, though, is The Secret Staircase, by Jill Barklem. The illustrations in her works are breathtaking journeys, a story to be told in each one. It was this story that first introduced me to Midwinter: the ‘pagan’ observance of the darkest day, the Death of the Year. It is a fleeting moment in the calendar, because, the next day is already longer than the last. It is like witnessing the Universe being born all over again; from the darkness, light, and then everything begins.25394764_10155332707413737_3003422095016284018_o.jpg

Ms. Barklem must also find this to be magical, because she takes us with her little mouse heroes up, up into the palace hewn and carved from a massive tree, to rooms and cupboards not seen in any remembered age.

Every turn shows them beauty, majesty and hidden secrets of a world since forgotten. If there’s a history buff lurking in your kid, this story will draw them out. The purpose of their search, is to find something a little bit more stunning for the Midwinter recital and log burning. A popular, but well worn poem has been chosen, and they are looking for a little glamour. Where else should you find those things, but in your great-great-great-great-great grandparents’ closet? The greatest illustration is of the denouement, and I read the poem out loud, with gusto every year.

When the days are the shortest, the nights are the coldest,
The frost is the sharpest, the year is the oldest,
The sun is the weakest, the wind is the hardest,
The snow is the deepest, the skies are the darkest,
Then polish your whiskers and tidy your nest,
And dress in your richest and finest and best ..

For winter has brought you the worst it can bring,
And now it will give you
The promise of SPRING!!25440301_10155332707378737_9020581678556255886_o.jpg

To me, it’s the kids’ books that are the classics, of any age. Grown up stories tend to drag along with them the social trappings of the age, while a child’s story is to the point. I hope you get a chance to read these, some day.

What To Give

by MK Martin

I’m going to mention the Grinch again, because it really is a story that laid the path for my life. I used to wish he would come and steal Christmas where I was, and everywhere, so we would all have to go outside and hold hands and sing. He never did, though I did go to a few midnight masses with my Mum.whos.jpg

Are there any holidays revolving around Midwinter, that do not involve gift exchange? I couldn’t find any. The hot Pagan dirt this year, is that there was a Mother Deer before a Father Christmas, but we still have to give her all our butter and hope she leaves us something in return. Because the days are dark, am I right?

Every year, after everything has been opened, after my shoulders come down from around my ears and my nails start growing again, gift giving anxiety sets in. The season means so many different things, to so many different people, and I know most of them. Many have all they could want, or need, some proclaim not to want or need anything! How can I work with these parameters?

Knowing as much as you can about your giftee is the key, of course. You could try reminding yourself that it doesn’t have to be the best gift ever, but that’s really the only reason I can think of to give such a thing. You want their experience to be a little thrill, sometimes.

With that in mind, here are my top gift ideas for three stereotypical receivers, that everyone thinks exist. We’ll call it: The Anxious Person’s Guide to Gifting.

Person: Unenthusiastic Receiver:

You could try to stun this person, but they are suffering from too much stuff. It’s all interesting, and beautiful, and designed well. What this person needs is a big hug, and maybe a box of their favorite chocolate. If you really want to up the ante, ask them how their day is going.

christmas hug.jpg

Person: I Don’t Want Anything!
This person is me. They are too anxious about receiving presents, giving presents, being present and anything in general that has to do with anything. They do like to receive, but they couldn’t possibly figure out what right now. Consider a combination of small items with personal meaning, that equate to a quiet, still moment. Or, a pat on the back to remind them they’re not as close to exploding as they think they are.

Person: Itemized Color Coded List with Alternative Shopping Locations:
This person is either your kid, or they just really know their own mind. For either, the best idea is to pool money for one not too extravagant option and make sure you soak up the excellent reaction they will give you. Another great option is a little outing for lunch, or to an interesting shopping space they’ve never been.

Person: Partner
This person wants to be surprised by you, so do that. If it’s been a rough year, observe them carefully for a few days without being weird, and see if anything is obviously missing. If it’s been a good year, write them a note about it, thank them for being around with you. If it’s just another year in the stretch you agreed to walk together, thank them for that too. Nothing’s more surprising to people, sometimes, than the appearance of true gratitude. Sure, they’re still doing that thing that’s so annoying!! But not all the time.

It might be easy to see that the theme here is: you don’t necessarily have to buy something to give a gift. Like Eeyore’s friends, who included him in every activity and always remembered his birthday, even though he was sour as pits and rarely ever grateful, our only job as fellow humans is to be there for each other. Sometimes that looks like a pair of earrings, brand new socks to last the year, or toys and sometimes, it looks like a warm smile and watching the stars from the porch with nothing whatsoever to do. You are the gift that keeps on giving, and I guess maybe I am too. Happy Holidays, friends ❤calvin.jpg

Book Gifts for Plant Lovers

By Catherine Winter

The holidays are approaching quickly, and it’s more than likely that you have a few green-thumbed loved ones to buy for this year. Whether they’re into permaculture gardening techniques, foraging/wildcrafting, herbal medicine, or just the basics on how to keep a single tomato or basil plant alive, we’ve got you covered. Below is a list of favourite books, recommended by our contributors, friends, neighbours, family members, and community gardeners/farmers. Happy growing!

Backyard Farming, Permaculture, & Homesteading

As more people take to growing their own produce, backyards (and even front yards) are being transformed into lush food forests. Novices and seasoned gardeners alike love to learn new growing methods, and these gorgeous books are packed with knowledge that can help feed families for generations to come.

ParadiseLot

Paradise Lot, by Eric Toensmeier and Jonathan Bates (Two Plant Geeks, One-Tenth of an Acre, and the Making of an Edible Garden Oasis in the City)

BackyardHomestead

The Backyard Homestead, by Carleen Madigan

Permaculture by Bill Mollison

Garden Primer by Barbara Damrosch

Grow Your Own Fruits

Grow Your Own Fruits and Vegetables, by Ian Cooke

Chickens.png

All About Raising Chickens and Ducks

Few things are as glorious as fresh eggs, especially when you gather them from your own coop. If the people you’re buying for are thinking about raising chickens and/or ducks, these books can help.

Chicken Whisperers

The Chicken Whisperer’s Guide to Keeping Chickens, by Andy Schneider and Brigid McCrea

Fresh Eggs Daily

Fresh Eggs Daily: Raising Happy, Healthy Chickens…Naturally, by Lisa Steele

Raising Ducks

Storey’s Guide to Raising Ducks: Breeds, Care, and Health, by David Holderread

Herbal Medicine

Herbalism and Natural Healing

Herbal medicine has always been a mainstay of natural health and wellbeing, and as more people turn back towards more holistic healing methods, resources such as the books below are becoming mainstays in many homes. These are some of our favourite herbalism books: hopefully they’ll become yours as well.

Gladstar Medicinal Herbs

Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide: 33 Healing Herbs to Know, Grow, and Use

Earthwise Herbal

The Earthwise Herbal, volumes 1 (Old World Medicinal Plants) and 2 (New World Plants), by Matthew Wood

Plant Healer's Path

The Plant Healer’s Path: A Grassroots Guide For the Folk Herbal Tribe, by Jesse Wolf and Kiva Rose Hardin

Herbal-Medicine-maker

The Herbal Medicine-Maker’s Handbook: A Home Manual, by James Green

Organic Medicinal Herb Farmer

The Organic Medicinal Herb Farmer, by Jeff and Melanie Carpenter

Yoga of Herbs

The Yoga of Herbs by Dr David Frawley and Dr Vasant Lad (Ayurvedic)

Mushrooms

For Foragers and Lovers of Wild Edibles

When it comes to foraging and wildcrafting, it’s really best to get books for the recipient’s bioregion. Few things are as devastating as finding spectacular wild edible and medicinal plants in a beautiful book, and then discovering that they live on the opposite side of the country from where you are.

Edible & Medicinal Plants of Canada

Edible and Medicinal Plants of Canada by Lone Pine Publishing

Northeast-Foraging

Northeast Foraging, by Leda Meredith

Midwest-Foraging

Midwest Foraging by Lisa Rose

Deerholme

The Deerholme Foraging Book: Wild Foods and Recipes from the Pacific Northwest, by Bill Jones

Canning

Preserving the Harvest

Once a person has gone through all the work of growing their own food, it’s time to preserve all that glorious abundance for the colder months. Canning, pickling, fermenting, dehydrating, and freezing are just a few methods that can be used to put food by, and these techniques are both important to learn, and a lot of fun! Besides, who doesn’t love to open a can of summer-ripe peaches or tomatoes in February?

Ball Canning Book

The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Food in Jars

Food in Jars: Preserving in Small Batches Year-Round, by Marisa McClellan

Canning New Generation

Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry, by Liana Krissoff

 

 

The Odds and Ends

by C.E. Young

I come from a family of makers, which isn’t surprising. I grew up poor. When you’re poor, making things is what you do. Year-round, if we couldn’t buy it we made it, but wintertime always had extra weight to it, likely because need is heightened.24740033_10211797343863729_1086014296_o.jpg

There were 6 kids in the family, all growing at different rates. New winter boots for one meant another might have to insulate with newspaper and plastic bags for a while. All of us had at least one turn at that. We didn’t like it but we did what needed to be done. Getting a new toy was a special occasion, so for all the other days a kid needed to feel special we made our own out of foil, papier mache, or bits of one old, broken toy added to another. The large head of a GI Joe crammed atop a small plastic army man was perfectly meant to form Big Head Man, a comical hero but a hero nonetheless. Big Head Man was great at camouflage because, hung in a Christmas tree—as he often was—his head became an instant ornament.

We weren’t always happy with what we made but we learned to have fun with it.

In early adulthood my sister had kids. Then a brother did. I never did. Never will. But I wound up partly raising my nieces and nephews. Neither my sister nor brother was especially good at making a stable world for their kids. Because I loved those little people, I made one.

Throughout the year there’d be field trips, constellation naming, library days, arcade days, wandering days, and movies galore. But when the weather turned chilly and thick socks on bare floors were paradise it was always Santa’s workshop time: each child and I bopped into my messy basement full of odd bits, scrap wood, and an assortment of tools from about 12 different tool sets. We would look at those odds and ends and we would ponder, What can this become?

It had to be holiday-related. If useful, even better. Most importantly, the idea had to be theirs. Uncle was there to guide and suggest but only as a servant to the possibilities they put forth.

My niece Jasmine made a Christmas stocking holder out of dowels. The idea was to make the dowels look like a spindly tree a la A Charlie Brown Christmas. I think she was 6 when we did this. The stocking tree was spectacularly pitiful. But it worked. None of us has ever had a fireplace, none of has ever had a mantle, but Jazz knew Christmas stockings needed special hanging places. We drilled, we wood-glued, we painted green and attached hooks. It was marvelous.

She’s 19 now.

I wish I’d taken a picture of it.

Nephew Justin was less inclined to make something physically as he was emotionally. He was the gift giver, the kid who wanted his uncle to help him (provide wallet for) pick out presents every year for everyone in the family at his grade school’s Gift Bazaar. He wanted the thought to count, and I wholeheartedly agreed.

I think the longest we spent at a bazaar was 90 minutes. His little legs, normally the first to tell their owner “I’m tired” during the first 5 minutes of walking that involved anything he didn’t find fascinating, zipped back and forth from table to table; in his mind he was making things; connections, magic, meanings: his dad might pay attention to him, his mom would spoil him that much more. Grandma would hoot in delight, and his aunts and uncles would remember that he cared for them very, very much.

And finally I would give him a few dollars and he would send me away with the bag of collected gifts so that he could buy something for me. I’d tell him he had free run, but of course I watched over him from the doorway of the auditorium-turned-holiday store. This normally shy kid walked as confidently as a philosopher, picked things up, put things down, questioned when necessary and purchased when satisfied. (There’s something particularly life-affirming about seeing a kid hold a wad of bills out to purchase a 75 cent bauble.)

Justin will be 21 this year. Every blue moon we’ll go shopping together. We’re usually goofy as hell. Nothing will ever top the time we did impromptu boy band moves in the middle of a department store aisle (“Girl, stop! No, come on.”)

Those Christmas bazaars though…

Anyone who’s followed me on Facebook knows there’s one particular nephew I’ve spoken of at length the past few years. Derek. Better known as Wee Nephew. Derek will be 9 in 2018. He’s fully a child of the Digital Age.

Wee Nephew, since the age of 4, has never missed a year asking me what we were going to make for Christmas. He may be fully immersed in digital wares but if you saw the light he puts out going through my ever-present knick knack bin of wood, or learning a new tool, you’d hug somebody on a daily basis.24818882_10211797341663674_738193389_o.jpg

One year we made a holiday card holder. Another year a rolling platform for a train and village scene. The last things we made were scabbards for our traditional Christmas wrapping paper tube sword fight (‘round yon virgin there can be only one).

That was last year. He hasn’t approached wondering when we’re going to do anything this year.

Next year, at 9, he’ll be the Digital Age equivalent of 19. At 10 I hope I’m not an anachronism.

I’m sure he’ll come around this year though. The making’s in his blood. He’s asked for Minecraft video games for Christmas but I noticed physical LEGOS made the list too. Making things fills a need that not a single one of us ought to deny: to experience creation much the same way a god would remember its many acts.

Making things during winter holiday time always seemed appropriate to me. The entire season is about transformation and wonder. When my siblings and I made our homestyle insulation we were amazed to find it actually worked. Mortified, certainly, but duly amazed. And, truth be told, proud of it.

Anybody can buy something. It only takes money. But how often does money not handed over by a small child in an eager fist manage to transcend itself and become a memory worthy of recalling 10 years later? How often do we get to create with those we love, and in creating create those we love? Even things we love?

Traditions come and traditions go. What I love is those kids who’ve become or will become adults will make things the length of their lives. When the wind gets cold and the hearth, be it an apartment, a dorm room, or an actual house complete with fireplace, engenders thoughts of hibernation, the urge to see what can be done with what’s on hand will grow until they feel little choice but to do something to bring joy to their world.

What a blessing that is.

Have Yourself a Hygge Little Christmas

by Pamela Capriotti Martin

Simple pleasures. Family, friends, graciousness; sharing and caring for others. The Danish word “hygge” has become part of our vocabulary recently, and this year, it was pretty much the guide I used as I bought my Christmas gifts.

It isn’t about the expense. It isn’t about technology or hype. It’s about bringing the actual ‘comfort and joy’ in the old song, ‘We Wish You a Merry Christmas’.IMG_0677.JPG

As a writer, we are meant to give texture to our writing with more than just dialogue and plot points, bringing together the ‘life’ details around our characters. It’s really the same for the Christmas season for me. Living in the South there are some missing elements: the scent of the pine trees, the feeling of snowflakes on your eyelashes. The scent of a first snow before it begins. The warmth of hot chocolate in your mittened hands. And so, Hygge is about honoring the five senses for me this Christmas. The sounds. The sights. The tastes. The touch. The smells. The simplicity that brings joy.IMG_0694.JPG

I’ve created a Christmas playlist on my phone. Random Christmas songs don’t bring me joy. I love the sounds of Nat King Cole, Rosemary Clooney, Bing Crosby, Ella Fitzgerald, and perhaps a few artists who are still with us, Michael Buble, Frank Sinatra, Paul McCartney and even a little Madonna.

My top ten songs for Christmas:

White Christmas by Bing Crosby
Santa Baby by Madonna
Wonderful Christmastime by Paul McCartney
The Christmas Song by Nat King Cole
I’ll Be Home for Christmas by Michael Buble
Count Your Blessings by Rosemary Clooney
Holy Night by John McDermott
Sleigh Ride by Harry Connick Jr.
Rudolph the Red Nosed Reindeer by Dean Martin (childhood favorite)
Silent Night by Frank Sinatra (1957)
The scents of Christmas support the feelings of warmth. I’m a candle person. My diffuser is always out of whatever is meant to bring scent to a room, but my candles this season bring warm spices of cinnamon and cloves, the fruitiness of cranberries, the piney woods, and even the sweet smell of cookies baking in the oven. (Although, there are plenty of cookies baking.)

Taste. There are so many tastes that evoke the season. The tartness of dried cranberries in granola, biscotti, and oatmeal cookies. Who needs raisins? The warmth of cider with spices and a beautiful velvety chocolaty hot chocolate. I’ve included recipes for both. My husband is Irish and Italian and so it’s not Christmas without a Christmas pudding, a large pot of spaghetti on Christmas Eve and mince pies.

While my grandmother scented the house with Norwegian Christmas traditions of lefse, warm rommegrot (a Norwegian pudding) topped with cinnamon and sugar and the not so welcome Lutekfisk, my grandfather, who was German brought out the pickled herring and sauerkraut. The best though were her homemade cookies, the sandbakkels which signaled Christmas to me. They’re baked in little tart tins and some were terribly stubborn and didn’t come out of the tin perfectly. And that meant they were to be eaten because they wouldn’t make the cookie tray. Shucks.

Warm flannel nightgowns made by my mother were part of our Christmas tradition. I remember particularly one that was a pale blue print with hearts, so soft and warm for those cold Minnesota winters. My daughters have received Christmas pajamas for most of their years, not always flannel pj pants but some in soft cotton or silky fabric that feels delightful on the skin. There have been cashmere socks or hats and scarves, mittens, and other things that envelope us in warmth. Not to mention handwarmers from LLBean in the ski boots and ski mittens.

The sights of Christmas are married with the sounds.

Films and Books I recommend:

The Polar Express by Chris Van Allsburg – A beautifully illustrated children’s book

The Christmas Train by David Baldacci – Strangers on a train bound for Los Angeles at Christmas

Letters from Father Christmas J.R.R. Tolkien – Letters written and illustrated by Tolkien between 1920 and 1942 from Father Christmas to his children

Madeline’s Christmas Ludwig Bemelmens – My favorite childhood heroine

The Greatest Gift is a short story written by Philip Van Doren Stern in 1943 that became the basis for It’s a Wonderful Life

A Christmas Wish by Lori Evert (Author),‎ Per Breiehagen (Illustrator) – A beautiful book. Anja wants to be one of Santa’s elves. When she skis off in her quest to find Santa, a bird, horse, musk ox, polar bear, and reindeer show her the way.

Christmas Films:

Holiday Inn – Bing Crosby and Fred Astaire. Every single number but the 4th of July dance with the firecrackers is my favorite.

Come to the Stable – Loretta Young and Celeste Holm. I loved the tennis-playing nun the best.

Miracle on 34th Street – Maureen O’Hara, John Payne, Natalie Wood, Edmund Gwenn. I wanted to be Susan. And I wanted her house.

Christmas in Connecticut – Barbara Stanwyk. Just a sweet retro pic.

The Santa Claus – Tim Allen. I don’t love Tim Allen but I do love the whole silly premise but mostly the relationship between Charlie and his dad. And the souped up sleigh.

Love Actually – Hugh Grant, Colin Firth, Alan Rickman, Emma Thompson and more.

And perhaps one of my very favorites, no matter the season, Desk Set with Katharine Hepburn and Spencer Tracy – made me want to do research and learn to make floating islands. I did. If you like this one – get every single one of the Hepburn/Tracy films. They’re dynamite.IMG_0681.JPG

One of the best parts of the season are the activities that bring you together as a family. Wrapping presents together. Creating your own festive wraps by decorating plain brown wrapping paper with a stamp with silver or gold, or writing Merry Christmas or other holiday words in script with a colored marker. Putting red or green ribbons around each package and making tags from old cards or brown cardstock and tying a bit of evergreen to the bow. Making ornaments.

Playing a game. In years past we broke into teams to play Trivial Pursuit. Mapomimoes (Europe) is a new favorite geography game. Apples to Apples or Candyland (another childhood favorite) with the younger crowd. Doing a Christmas puzzle together on the floor. Baking cookies or making gifts for teachers together. Making sure you allow the young ones to add their own creative and unique suggestions ensuring the perfection in the adult in you doesn’t overpower their vision.

For the time in Vermont this year, I’m packing the games, the pajamas, the hot chocolate mix I’ve made, the books, the songs, and I’ll decorate a little tree in Vermont. We will have ourselves a Merry Hygge Christmas. I hope there’s snow. (I’m sure there is snow)!IMG_0695.JPG

Decadent Hot Chocolate Mix

1/2 cup (100 grams) granulated sugar
1 tablespoon (8 grams) cornstarch
3 ounces (85 grams) semi- or bittersweet chocolate, roughly chopped
1/2 cup (40 grams) cocoa powder, any kind you like
1/4 teaspoon vanilla extract or the seeds from a tiny segment of fresh vanilla bean
1/8 teaspoon fine sea salt or 1/4 teaspoon kosher salt

Combine all ingredients in a food processor and blend until powdery. Don’t have a food processor? Chop or grate the chocolate until it is as fine as you can get it, and stir it into the remaining ingredients. Mixture keeps in an airtight container at room temperature for up to 2 months.

To use: Heat one cup of milk (coconut, almond or others would work here too) in a saucepan over medium heat until steamy. Add 3 tablespoons hot cocoa mix. Whisk over heat for another minute or two, until it begins to simmer and mix is completely dissolved.

Homemade Mulling Spice

large orange, zested, peel and pith, minced

1 ounce jar cinnamon sticks, chipped

.75 ounce whole allspice

.75 ounce whole cloves

Preheat the oven to 200 degrees, and put a piece of parchment paper down.

Scatter the zest, peel and pith over the parchment paper and bake for about an hour until dry. Meanwhile, place the cinnamon sticks in a Ziploc and wrap it in a towel. Smash. I use a wooden meat hammer but a rolling pin would work.

Mix everything gently together and store in an airtight container.

Add 1 tablespoon to each eight ounces of cider. Warm and strain into a mug.IMG_0689.JPG

All I Want for Christmas is a Panforte

by Sally Kerr-Dineen

Panforte is cross between nougat and fruitcake, a bread and a candy. I think this is one of the Christmassiest desserts ever. For me it’s the aroma that wafts around the kitchen when it’s baking.

There’s nothing to be intimidated by, it’s not tricky to make just a bit sticky to make. The honey syrup hardens really quickly so you have to move fast from mixing to getting the batter into the pan. What’s nice is that this Italian spiced “bread” keeps for ages, easily a month or two wrapped well at room temperature.

Ingredients:
2 cups toasted almonds, coarsely chopped
2 cups candied citron mixture (like lemon, lime, orange, cherry)
Grated zest from one lemon
¾ cup flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1-cup sugar
¾ cup honey

-Preheat oven to 300°F. Line a 9-inch springform pan with parchment paper. Spay paper and sides of pan with cooking spray.
-Mix the almonds, citron, zest, flour, cinnamon, ginger, cloves and nutmeg together in a large bowl.
-Heat the sugar and honey in a small pan on low heat stirring constantly until the mixture is smooth, bubbles slightly and reads 240°F on a candy thermometer.
-Pour honey syrup into nut mixture and stir well, the batter stiffens quickly, so work fast. Scrape into prepared pan and smooth the top with a spatula or your fingers when it’s cool enough to handle.
-Bake for 35-40 minutes until the center feels like soft custard and your finger comes away clean. Do not over bake. The panforte will firm up as it cools.
-Cool on a rack for 15 minutes, run a knife around the edge to loosen, remove pan and cool completely. Remove the bottom and parchment paper, sprinkle heavily with confectioner’s sugar.

panforte.jpg

Note: I mushed two recipes together; one from David Lebovitz and the other from The Essential New York Times Cookbook.